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Quick Breads Foods II

Quick Breads Foods II. A baked product that is made with a quick-acting leavening agent such as baking powder, baking soda, or steam. Quick Bread Mixing Terms. Quick Bread Ingredients. Types of Flour. Quick Bread Ingredients. Types of Sugars. Quick Bread Ingredients. Egg Functions.

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Quick Breads Foods II

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  1. Quick BreadsFoods II A baked product that is made with a quick-acting leavening agent such as baking powder, baking soda, or steam.

  2. Quick Bread Mixing Terms

  3. Quick Bread Ingredients

  4. Types of Flour

  5. Quick Bread Ingredients

  6. Types of Sugars

  7. Quick Bread Ingredients

  8. Egg Functions

  9. Quick Bread Ingredients

  10. Types of Fats

  11. Quick Bread Ingredients

  12. Types of Milk

  13. Quick Bread Ingredients

  14. Types of Thickening Agents

  15. Quick Bread Ingredients

  16. Types of Leavening Agents

  17. Quick Bread Ingredients

  18. Types of Flavorings

  19. Quick Bread Mixing Methods Muffin Mixing Method: recipes that include a liquid fat • Measure and sift dry ingredients in bowl • Combine liquid ingredients in separate bowl • Add liquid ingredients to dry mixture (batter should be lumpy) • Scoop batter in pan Biscuit Mixing Method: recipes that include a cold solid fat • Sift all dry ingredients together in bowl • Cut in fat • Add liquid ingredients to dry mixture • Knead dough (30-45 seconds…overkneading causes toughness due to too much gluten) • Cut into shapes on pan

  20. Did YOU know???? In 1928 a bakery in Chillicothe, Missouri was the first to use Otto Rohwedder’s machine that both sliced and wrapped bread. His invention brought him recognition as the father of “sliced bread.” Prior to this time, people believed that once bread was sliced it would become stale too quickly.

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